This was by-far the most amazing pork tenderloin I've ever made! It is a beautiful and impressive dish to serve, and it was so incredibly easy too! My friend Lauren had us girls over for dinner a few weeks ago and made us this delicious meal and I couldn't wait to make it at home as soon as she posted the recipe! Make this, you won't be sorry!!!
|my ingredient list|
|my pork tenderloin package had two small tenderloins included. Here they are both split open and one spread w/ filling|
|after filling, I wrapped them up and secured w/ toothpicks|
|out of the oven!|
Pork Tenderloin stuffed w/ Goat Cheese, Pesto & Sun-Dried Tomatoes from Call Me Mrs. Rapp
pork tenderloin (my 1.5 lb package included 2 tenderloins; I used both)
2 oz. sun-dried tomatoes
2 oz. light cream cheese
1.5 oz. goat cheese
6 oz. spinach, roughly cut or torn
1/3 cup pesto
salt and pepper
2 cloves garlic, minced
Preheat oven to 400. Combine cheeses, sun-dried tomatoes, spinach, pesto and garlic in a bowl. Mix until well combined.
Create a slit in the pork tenderloin, lengthwise, so it lays flat like a book (careful not to cut all the way through). Spread mixture onto tenderloin, and fold back around filing lengthwise. Use toothpicks to secure.
Place stuffed tenderloin on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Cook for 25-30 minutes, or until the internal temperature of the pork is 155 degrees. Note: I would highly suggest using a meat thermometer as cook time can vary depending on the thickness.
Let pork rest for about 15 minutes before slicing and serving.